• Prepare the cous-cous as per the pack instructions, adding a dash of butter for a richer flavour.

• Rub the olive oil all over the mackerel fillets and place onto the grill pan, skin side up.

• Grill for 3 minutes then turn the fillets over and grill for a further 2 minutes.

• Divide the prepared cos-cous between two plates and lay the fish over the cous-cous, one piece skin side up, the other skin side down. Drizzle with the lemon juice and zest and heap a generous dollop of Peppy Piccalilli on top. Serve garnished with the lime wedges.

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